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4.9 from 192 votes

Simple Mediterranean Cucumber Salad Recipe

Bright and refreshing cucumber salad, prepared Mediterranean-style with shallots, fresh dill, peppery radish and a light citrus dressing.

Prep Time
15 mins
Total Time
15 mins
Servings: 6 people
Calories: 611 kcal
Course: Salad
Cuisine: Mediterranean

Ingredients

  • 2 English cucumbers thinly sliced using mandoline or knife (see notes)
  • 1 to 2 shallots thinly sliced
  • 4 to 6 radishes thinly sliced
  • About 1/4 oz/9 g chopped fresh dill
For Dressing
  • 3 to 4 tbsp extra virgin olive oil I used Early Harvest Greek extra virgin olive oil
  • 2 tbsp white wine vinegar
  • Juice of 1/2 lemon
  • 1 tsp dried oregano
  • salt and pepper

Instructions

    Cup of Yum
  1. Place sliced cucumbers in a large mixing bowl. Add sliced shallots, radish, and fresh dill.
  2. In a small bowl (or mason jar), combine the dressing ingredients (extra virgin olive oil, white wine vinegar, lemon juice, oregano, kosher salt and black pepper.) Whisk (or cover and shake the mason jar) until well combined.
  3. Pour the dressing over the salad. Toss again to combine, making sure the cucumber salad is well coated with the dressing. Enjoy!

Notes

  • Not serving this salad immediately? Drain the cucumbers first.  To do this, place cucumber slices in a colander, add a large pinch of kosher salt, toss (it does not matter how much salt you add, most of it will drain with the liquid.) Leave to drain for about 20 minutes to let osmosis do its thing.  Pat dry, then continue with the recipe from here.
  • How far in advance to make this salad? This is such a quick salad to make, it is best served on the day of, even if you follow the extra step of draining the cucumbers. If you need to, you can do some prep and store ingredients separately in the fridge, then toss them all together a few minutes before serving.
  • Can I use dry dill weed instead? If fresh dill is not available, you can use dry dill weed. Start with 1 to 2 teaspoons of dry dill weed and add more to your liking. The general rule of thumb is 1 teaspoon of dill weed for 1 tablespoon of fresh dill. This recipe has about 4 tablespoons fresh dill, so technically, you can use up to 4 tsp dried dill weed...but again, I'd start small.
  • Variations: If you dislike dill all together, you can use your favorite herb instead. Fresh mint or parsley would be great here. Also, if you're a fan of kalamata olives and feta cheese, you can sprinkle a bit in for more flavor!
  • Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices. 

Nutrition Information

Calories 61.1kcal (3%) Carbohydrates 4.5g (2%) Protein 0.8g (2%) Fat 4.8g (7%) Saturated Fat 0.7g (4%) Sodium 4.1mg (0%) Potassium 167.1mg (5%) Fiber 0.7g (3%) Vitamin A 105IU (2%) Vitamin C 3.5mg (4%) Calcium 18.7mg (2%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 611

% Daily Value*

Calories 61.1kcal 3%
Carbohydrates 4.5g 2%
Protein 0.8g 2%
Fat 4.8g 7%
Saturated Fat 0.7g 4%
Sodium 4.1mg 0%
Potassium 167.1mg 4%
Fiber 0.7g 3%
Vitamin A 105IU 2%
Vitamin C 3.5mg 4%
Calcium 18.7mg 2%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.